But the good thing about having to go to the big city was that we were able to spend a few nights with our good friends, DeeAnn and Wayland, formerly of Goliad. They now live in a very convenient area of town which is not far from the hospital, so we took advantage of their hospitality.
One day, DeeAnn threw this recipe into the crockpot and we girls took off to hit a few stores, leaving the guys behind to nap in front of the TV. Supper was ready when we got home and a very tasty supper it was.
DeeAnn called this a jambalaya, but to accommodate Bil, who won’t touch rice, she cooked the rice separately instead of in the broth. She also used Italian sausage in place of the andouille, giving the whole dish a lovely taste of fennel, which I love.
The shrimp did not find its way into the mix as Bil is allergic to shellfish, but it was still very delicious and required that I eat two bowls of it.
The second recipe is one that is making the rounds and that people have asked me to get for this column. It is a very old recipe that someone’s grandma used to make.
Slow Cooker Jambalaya
(from DeeAnn Simmons
of San Antonio)
• 1 lb. boneless, skinless chicken breast, cubed
• 1 lb. andouille (or Johnsonville mild Italian sausage), sliced
• 1 28-oz. can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green pepper, chopped
• 3 stalks celery, chopped
• 1 cup chicken broth
• 2 tsp. dried oregano
• 2 tsp. dried parsley
• 2 tsp. Cajun seasoning
• 1 tsp. cayenne pepper
• ½ tsp. dried thyme
• 1 lb. frozen, cooked and peeled shrimp, without tails (optional)
• Dump everything except the shrimp into a crockpot.
• Cook 7-8 hours on low or 3-4 hours on high.
• If using, add frozen shrimp during the last 30 minutes of cooking.
• Serve over cooked white rice.
Wilted Cole Slaw
(from Jim Thwing of Goliad
via Linda Swickheimer)
• 1 head cabbage, sliced thin (add a little red cabbage in, if you like)
• 1 small red or green pepper, sliced thin
• 1 onion, sliced thin
• 1 cup sugar
• 1 cup white vinegar
• 1 tbsp. salt
• 2 tsp. celery seed
• ¾ cup vegetable oil
• Shred half the cabbage in a bowl.
• Add the sliced onion and pepper.
• Shred the rest of the cabbage on top.
• Sprinkle sugar over it all.
• Heat oil, vinegar, salt and celery seed until fairly hot.
• Pour mixture over top of salad.
• Let sit for 24 hours.
Cook’s notes: Jim says he sometimes gets the bag of shredded cabbage from Sam’s and mixes in a little extra cabbage to “build up” the wilted mixture as it tends to shrink a lot.